My 100th recipe!
An adaptation from a Cook's Illustrated recipe. The original called for a 1/2c dried fruit (cherries, cranberries or apricots) but we went with a simpler option which turned out nicely.
Ingredients:
1 pound pork tenderloin (silver skin removed) cut into 1" thick medallions and pounded to 3/4" thick
2 Tbs olive oil
1/3 cup port
2/3 cup chicken broth
2 tsp minced fresh rosemary
Salt and pepper the pork medallions on both sides. Heat olive oil in large heavy frying pan over medium-high heat until shimmering. (Don't crowd the pan. Cook in batches if necessary.) Brown pork for 2-3 minutes per side until almost opaque on the sides and firm. Transfer to plate and tent with foil.
Add port to frying pan and reduce, scraping browned bits from pan into sauce. Boil, cooking until reduced to about 2 Tbs. Add broth, rosemary and any accumulated juices from resting pork. Increase heat to high and boil, stirring, until the consistency of maple syrup - about 2 minutes. Adjust salt and pepper.
Reduce heat to medium, return pork to pan and turn over coating in sauce. Bring pork back up to heat and serve immediately, spooning sauce over meat.
Thursday
Butternut Squash and Cheddar Bread Pudding
A very hearty savory bread pudding that could pass as an entree. I increased the cheddar substantially, because I like a cheesy baked top, but you could cut it down if you prefer.
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Ingredients:
2# peeled, seeded butternut squash cut into 1" cubes
3 Tbs olive oil, divided
1.5 tsp coarse kosher salt
7 large eggs
2.25c half and half
6 Tbs dry white wine
2 tsb Dijon mustard
1 day old baguette, torn into 1" pieces (do not remove the crust)
1c chopped shallots (about 4 large shallots)
2 bunches tuscan kale, ribs removed, coarsely chopped
12-16ox extra sharp cheddar cheese, coarsely grated
Preheat oven to 400*.
Toss squash with 1 Tbs oil and put in single layer on rimmed baking sheet. Sprinkle with coarse salt, bake until tender, turning occasionally 20-25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard and 1.5 tsp salt, whisk to blend. Add baguette pieces, fold into egg mixture. Let soak for 30 minutes - stirring occasionally.
Heat 2 Tbs old in large pot over med-hi heat. Add shallots and saute until soft, about 5 minutes. Add kale; cover and cook for 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes.
Reduce oven temp to 350*. Generously butter a 13x9x2 inch pan. Transfer half of bread mixture to dish. Spoon half of kale mixture over it, then half of squash, then sprinkle with a bit less than half the cheese. Repeat ending with a layer of cheese. Any egg mixture remaining can be poured in as well.
Cover bread pudding with foil and bake 20 minutes. Remove foil and beak uncovered another 20 minutes, until custard is set and bread feels springy. Turn on broiler for 2-3 minutes to brown cheese topping. Cool for 5 minutes and serve.
Adapted from Bon Appetit
Pulled Poultry BBQ Sandwiches with Slaw
The ultimate recipe for leftovers! Good for extra turkey or roasted chicken and quick to make.
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Ingredients for Slaw:
3 Tbs mayo
2 Tbs apple cider vinegar (less if you like a more creamy slaw)
1/2 tsp celery seeds
3c shredded cabbage or broccoli (or whatever you prefer - I buy the pre-julienned veggies to save time)
Ingredients for BBQ:
4 slices of bacon
1 c tomato puree/sauce
1/4c apple cider vinegar
1/4c water
3 Tbs packed brown sugar
1 tsp chili powder
1/4 tsp ground cumin
2.5c of cooked turkey or chicken, shredded (light and dark meat)
4 soft rolls
For the slaw:
Whisk mayo, vinegar, celery seeds together. Season to taste with salt and pepper. Toss together with veggies. Cover bowl and chill.
For the BBQ:
Saute bacon over medium heat until crisp and brown. Pour off additional fat. Add tomato puree, vinegars, water, sugar, chili powder and cumin. Bring to a boil, reduce heat and simmer for at least 5 minutes. Add shredded meat to BBQ sauve and bring to boil. Reduce heat and simmer, stirring occasionally. You can keep it on low until you're ready to eat.
Split and toast rolls. I like to eat my slaw on my BBQ sandwich. Seth has his slaw on the side. To each his own...
Adapted from Bon Appetit 11/09
Hearty Tuscan Stew
I've always wanted to like kale. I know it's good for me. And I thought somehow, if I liked it, that would make me a more sophisticated diner. But alas, I couldn't get excited about it. At all. But now, I'm changing my opinion. This recipe features kale which gives the stew nice body and it's not too chewy or bitter. Delicious!
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Ingredients:
1 Tbs olive oil
6 oz pancetta in a fine dice (I use the prepackaged pancetta from Trader Joes)
1 large onion in a medium dice
2 celery ribs sliced on the diagonal
2 carrots, peeled and chopped
8 garlic cloves, pressed or minced (don't skimp here, you really want all of it...or even more!)
5 cups high quality chicken or veggie broth
1-14oz can of canellini beans, rinsed and drained
1-15oz can of diced tomatoes (I like Muir Glenn Organic with italian seasonings)
2 medium bay leaves
1 bunch tuscan kale, ribs removed, coarsely chopped
1 sprig of rosemary
(if you reserve parmesean cheese rinds, I threw one in at the end)
Parmesan, Pecorino Romano or other favorite hard cheese to garnish with
Heat oil in a large dutch oven or stock pot. Render pancetta over medium heat, stirring occasionally - 6 to 10 minutes. Add onion, celery and carrots. Cook for 10-16 minutes until softened and lightly browned. Stir in garlic and cook until fragrant - 1 minute.
Add broth, beans, tomatoes, bay leaves and kale. Increase heat to high, bring to a boil, reduce heat to a simmer. Cook 20-25 minutes. remove from heat. Submerge rosemary (and cheese rind, if using) and cover pot. Let sit for 15 minutes. Season with salt and pepper to taste.
Serve with grated cheese.
(Adapted from Quick Hearty Tuscan Bean Stew from Cook's Illustrated)
Wednesday
Bibb Lettuce Salad with Pears and Blue Cheese
This fall salad paired beautifully with a roast chicken for dinner tonight. This makes more salad dressing than you'll really need.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Ingredients:
1/2 head of butter lettuce
1 pear - I used a red bartlett
2-3 oz of good quality blue cheese - I used Maytag Blue
2 ribs of celery, chopped
1/4 of a red onion, finely diced
1/2tsp dijon
1/2 tsp mayo
1 Tbs lemon juice
3 Tbs olive oil
Cut your lettuce to bite sized chunks, add celery, red onion and chopped pear. In a small bowl, mix lemon juice, mayo and dijon. Whisk olive oil in in a steady stream to create an emusion. Add additional lemon juice and salt/pepper to taste.
Crumble blue cheese on salad, toss with dressing and serve.
Saturday
White Wine Poached Pears with Lemon and Herbs
A great recipe from Cooks Illustrated! I used beautiful red bartlett pears and served this with the smallest scoop of Creme Fraiche gelato by Snoqualmie Gourmet. The ice cream wasn't over sweet but added a delicious richness to contrast with the pears. I also quartered instead of halved my pears and served 3/4 of a pear per person.
Ingredients:
Ingredients:
| 1 | bottle dry white wine (750-ml, about 3 cups) - I used a Sauvignon Blanc |
| 3/4 | cups sugar (5 1/4 ounces) |
| 6 | lemon zest strips from 1 lemon |
| 5 | sprigs fresh mint leaves |
| 3 | sprigs fresh thyme |
| 1 | vanilla bean , halved lengthwise, seed scraped out and reserved (see the illustrations) |
| 1/2 | cinnamon stick |
| 1/8 | teaspoon salt |
| 2 | tablespoons juice from 1 lemon |
| 6 | ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett |
Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.
Tuesday
Pumpkin, Lentil and Chevre Salad
The best harvest salad you could hope for! This recipe far exceeded my expectations and the mint was a really wonderful addition. It sounds like a lot, but if you have to buy it for the grocery anyways, you'll have enough. Don't skimp.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
It makes a hearty side for a simple dinner or a nice lunch entree.
Ingredients:
Small sugar pie pumpkin or butternut squash (I should note the original recipe called for 6 cups of cubed squash. I thought that was a bit overkill. I used about 4 cups and still found it to be plenty.)
4c Arugula
1/4c chopped mint leaves
3/4c french green lentils
1c chevre, crumbled and softened
3 Tbs olive oil
1 Tbs red wine vinegar
1 tsp paprika
1 tsp cumin
1/4 tsp sea salt
Soak lentils in cold water for 10 minutes. Drain and cook in boiling salted water for approximately 30 minutes until tender. Drain and rinse under cool water.
Peel, seed and cut the squash of your choice into 1 inch cubes. Toss with 2 Tbs oil, cumin, paprika and salt. Roast in an oven at 375* for 20-25 minutes turning once or twice, until tender.
Toss arugula, mint, squash (with any oil on the roasting pan), half of chevre, and lentils in a salad bowl. Dress with remaining 1 Tbs oil and 1 Tbs red wine vinegar. Crumble remaining chevre on top and serve.
Thursday
Penn Cove Mussels in Lemon Cream Sauce
Ridiculously easy, everyone will be impressed when you whip this up. We recently toured the Penn Cove Shellfish farm on Whidbey Island. Absolutely the coolest things ever. If you get a chance to go - do so! Their website is www.penncoveshellfish.com
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Ingredients:
2 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
1 lemon (or more to taste), quartered
2 teaspoons fresh lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
2 pounds Penn Cove mussels, rinsed and debearded
2 medium size fresh ripe tomatoes, seeded and cut into 1/4 inch dice
In a large pot, melt butter over medium high. Saute garlic and shallot for 1-2 minutes until fragrant. Stir in half of parsley until fragrant and lemon quarters. Add mussels and stir until coated in butter and herbs.
Add wine, lemon juice and cream. Bring to simmer. Cover pot and steam for approximately 5 minutes. Remove cover and check to make sure mussels have opened. Stir in tomato and remaining parsley. Salt and pepper to taste.
Serve in large shallow bowls with plenty of bread to dip in the delicious broth.
This makes enough for 2 entrees, or 4-6 as appetizers
Monday
Pasta with Roasted Broccoli and Garlic Sauce
YUM! This recipe was declared imminently blogworthy by Seth shortly before he asked if there was more in the pot. The sauce is light and flavorful. It is a filling main or an impressive side. If you like lots of broccoli, you can peel and chop the stems for roasting as well. Make the whole amount and eat the leftovers for lunch.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Friday
Cola Shredded Beef Tacos
This is one of the most blog worthy recipes I've found recently and absolutely delicious! It takes ages to cook, but not so long to prep. I bet it can be adapted to a slow cooker as well.
Time: 4 1/4 hours; Serves 6 (makes 12 tacos)
Ingredients:
3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. dutch oven over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, coke, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Remove bay leaf. Stir in beef and heat a few minutes until hot.
Make ahead: Through step 3; chill, covered, up to 2 days.
I found this recipe in Sunset (10/09) where it was adapted from one in the forthcoming Amor y Tacos (Stewart, Tabori & Chang, May 2010).
Wednesday
Spinach Soup
It's like vichyssoise - only without the subsequent heart attack. Super simple and an unbelievably vibrant shade of green, this is a tasty light lunch or first course.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Monday
Slow Cooker Country Style Pork Ribs
Seth got me a slow cooker last Christmas and this has been my favorite slow cooker recipe ever since. The meat is break apart tender and the homemade BBQ sauce is not too sweet. Delicious!
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Sunday
Cauliflower Gratin with Leeks and Swiss Cheese
This is an unbelievable cozy winter comfort food. Mmmm.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Pork Chops with Mustard-Sage Sauce
Labor Day weekend dinner with Suzi, Uncle Bill, MM and Seth!
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Thank you Cook's Illustrated.
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, increase heat to med-hi). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.
Thank you Cook's Illustrated.
Grilled Asparagus Chopped Salad with Creamy Lemon Vinaigrette
I like this interesting salad with lots of good flavors in it. It makes plenty of dressing, which you can save and use on other salads.
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Saturday
Balsamic Rosemary Steak Butter
One of my favorite entrees is steak tenderloin with bleu cheese butter that melts deliciously and decadently as you munch away. This steak topping is fantastic on a steak straight off the BBQ - I used a New York. It makes plenty, so freeze left overs for future steaks.
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Homemade English Muffins
I'm still tinkering with this recipe. Expect to see updates as the weekends roll on. It's not as airy as I had hoped for, but it's a decent homemade breakfast bite. I personally recommend coupling it with my lemon curd recipe. Mmm...
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
4-5 cups all-purpose flour
1 teaspoon salt
Heat the milk on the stove over medium high heat until little bubbles start to form. Take milk off the heat, add in sugar, mix to dissolve and set aside.
Mix warm water with yeast packet. Set aside for 10 minutes until it looks milky.
Using a stand mixer and the paddle attachment, mix 3 cups of flour with milk, yeast mixture and melted shortening for one minute on high. Add salt and flour, a little at a time until you have a soft dough. (The original recipe I adapted this from said an additional 3 cups of flour, which was WAY too much. I used 1.5-2 cups max.)
Knead the dough. (Mine was pretty stiff, but still turned out ok in the end). Set in a buttered bowl, cover and let rise 30-45 minutes. Punch down the dough and roll out to 1/2 inch thickness. Cut with a biscuit cutter and dust with corn meal. Cover and let rise another 30 minutes.
Cook on a buttered griddle at 325* (350* was too hot) for 3-4 minutes per side until golden brown. Fork split, toast and eat!
Friday
Seth's Tomato Power
What do you do with a surplus of tomatoes? It's a great problem to have. Seth found this recipe to try and made it for me for dinner last weekend. It's real name is shakshouska, but I call it "tomato power"
Serves 2 for dinner, takes 45 minutes
Ingredients:
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 Tbs paprika
1/2 tsp salt
3 large garlic cloves pressed
1 large poblano chile, stemmed, seeded and chopped
1 to 2 Tbs extra virgin olive oil
2 Tbs tomato paste
1.5 lbs Roma tomatoes, halved lengthwise (1 lb is plenty if that's you have on hand)
4 large eggs
Freshly ground pepper
Mix coriander, cumin, paprika, and salt in plastic bag. Using a rolling pin, crush seeds in bag (or you can use a mortar and pestle. Once seeds are cracked, add garlic and mash into a paste with the seasoning. Set aside.
In a 10 inch saute pan (with a lid for later) over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned (10-12 minutes). Add spice mixture, garlic, tomato paste, and cook until fragrant, about 1 minute. Stir in 3/4 cup of water, then tomatoes. Cook, turning tomatoes occasionally until softened (10-20 minutes) add more water if mixture starts to dry.
With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny (4 - 5 minutes).
Serve with crusty bread.
From Sunset Magazine, Sept 09
Serves 2 for dinner, takes 45 minutes
Ingredients:
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 Tbs paprika
1/2 tsp salt
3 large garlic cloves pressed
1 large poblano chile, stemmed, seeded and chopped
1 to 2 Tbs extra virgin olive oil
2 Tbs tomato paste
1.5 lbs Roma tomatoes, halved lengthwise (1 lb is plenty if that's you have on hand)
4 large eggs
Freshly ground pepper
Mix coriander, cumin, paprika, and salt in plastic bag. Using a rolling pin, crush seeds in bag (or you can use a mortar and pestle. Once seeds are cracked, add garlic and mash into a paste with the seasoning. Set aside.
In a 10 inch saute pan (with a lid for later) over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned (10-12 minutes). Add spice mixture, garlic, tomato paste, and cook until fragrant, about 1 minute. Stir in 3/4 cup of water, then tomatoes. Cook, turning tomatoes occasionally until softened (10-20 minutes) add more water if mixture starts to dry.
With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny (4 - 5 minutes).
Serve with crusty bread.
From Sunset Magazine, Sept 09
Crepes
I love crepes! This easy make-in-the-blender batter improves if it refrigerate a few hours. And it will hold for a day or two, although it starts looking gray, it's still tasty.
Ingredients:
1c cold water
1c milk
4 eggs
1/2 tsp salt
-Blend briefly
Add:
2c flour
4 Tbs melted butter
Mix n high for 1 minute
Cover and refrigerate
Ingredients:
1c cold water
1c milk
4 eggs
1/2 tsp salt
-Blend briefly
Add:
2c flour
4 Tbs melted butter
Mix n high for 1 minute
Cover and refrigerate
Cinnamon Rolls
I got this recipe from a Sunset magazine subscription perk and it hasn't disappointed. When topped with cream cheese frosting, these are a big hit. I sometimes make the dough in the evening and then refrigerate overnight. If you let it warm up a bit in the morning, while heating the oven and making coffee, they bake off just fine.
Ingredients:
1.25c whole milk
1 package (2.25 tsp) active dry yeast
3 Tbs white granulated sugar
1.25 c brown sugar
3/4c plus 2 Tbs butter at room temperature
1.5 tsp salt
about 5.5 c all-purpose flour
1/4c ground cinnamon
In a 2 quart pan over medium heat, heat milk to lukewarm. In the mixing bowl of the stand mixer, dissolve yeast ins 1 cup warm water. Let stand 5 minutes
Using a stand mixer's paddle attachment, stir in:
milk,
2 Tbs sugar
2 Tbs butter
salt
3.5 c flour into yeast mixture
Beat on high until dough is slightly stretchy, about 2 minutes.
Switch to dough hook and, on medium speed, beat in 1.5c more flour until a stiff dough forms. Continue beating until dough pulls clearnly from bowl, 5 to 7 minutes longer. If dough is still sticky, add more four, 1 Tbs at a time.
Scrape onto floured work surface and knead until smooth, elastic and no longer sticky about 8 minutes; add flour as required to prevent sticking. Return dough to bowl, cover airtight, and let rise at room temperature until doubled in size, 1 to 1.5 hours.
Scrape dough onto floured work surface and press gently to expel air. Divide dough in half. Using a floured rolling pins, roll each half into a 10- by 16- in. rectangle. Spread 6 Tbs butter over each rectangle. In a small bowl, mix 1.25 c brown sugar with the cinnamon. Sprinkle half the mixture over each rectangle.
Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into 6 equal pieces. Place, cut side down and sightly apart in two 7- by 11- baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1.5 hours.
Preheat oven to 350*. Bake until rolls are browned, 30-35 minutes. Coll in pan 10 minutes, then drizzle with icing. Serve warm!
Ingredients:
1.25c whole milk
1 package (2.25 tsp) active dry yeast
3 Tbs white granulated sugar
1.25 c brown sugar
3/4c plus 2 Tbs butter at room temperature
1.5 tsp salt
about 5.5 c all-purpose flour
1/4c ground cinnamon
In a 2 quart pan over medium heat, heat milk to lukewarm. In the mixing bowl of the stand mixer, dissolve yeast ins 1 cup warm water. Let stand 5 minutes
Using a stand mixer's paddle attachment, stir in:
milk,
2 Tbs sugar
2 Tbs butter
salt
3.5 c flour into yeast mixture
Beat on high until dough is slightly stretchy, about 2 minutes.
Switch to dough hook and, on medium speed, beat in 1.5c more flour until a stiff dough forms. Continue beating until dough pulls clearnly from bowl, 5 to 7 minutes longer. If dough is still sticky, add more four, 1 Tbs at a time.
Scrape onto floured work surface and knead until smooth, elastic and no longer sticky about 8 minutes; add flour as required to prevent sticking. Return dough to bowl, cover airtight, and let rise at room temperature until doubled in size, 1 to 1.5 hours.
Scrape dough onto floured work surface and press gently to expel air. Divide dough in half. Using a floured rolling pins, roll each half into a 10- by 16- in. rectangle. Spread 6 Tbs butter over each rectangle. In a small bowl, mix 1.25 c brown sugar with the cinnamon. Sprinkle half the mixture over each rectangle.
Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into 6 equal pieces. Place, cut side down and sightly apart in two 7- by 11- baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1.5 hours.
Preheat oven to 350*. Bake until rolls are browned, 30-35 minutes. Coll in pan 10 minutes, then drizzle with icing. Serve warm!
Thursday
Charcoal-Grilled Baby Back Ribs
We love to BBQ, and we love ribs, but I was always looking for a good recipe to follow for charcoal grilling that achieved tenderness with ribs. This one works pretty great. Use your favorite sauce and enjoy.
5lbs baby back pork ribs
4 tsp kosher salt
1.5 tsp freshly ground black pepper
1 tsp cayenne
BBQ sauce of your choice
1. Remove the membrane from the underside of the ribs. The original recipe said to "slide a screwdriver tip along each bone and under one end of the membrane to loosen, then grab membrane with a paper towel and pull off." Sounds easy, right? Really a knife works way better and if you invite He-man to dinner he can help wrestle the membrane off. I'm sure they suggest a screwdriver so you won't sever any digits. Proceed with caution. That said, it was doable and helps the ribs absorb more flavor on the grill.
2. In a small bowl mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle both sides with mixture. Snugly wrap each rack in heavy duty foil. Be forewarned - leaks in your foil lets all the good cooking juices out and make flames shoot high. Wrap snugly indeed. Let sit 30 minutes at room temperature.
3.Prepare charcoal grill for indirect medium-low heat (300-350*). Light 60 briquettes in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate ad let burn to medium-low. Set a study drip pan on grate between mounds. The area above will be the cooking area. Add 3-4 more unlit briquettes to each mound when ribs go on and every 30 minutes while cooking.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cok ribs until fairly tender when pierced through foil, 50-70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Using a silicone brush, baste ribs with sauce/glaze. Cover grill and cook ribs 10 minutes. Brush metled sauce/glaze from center of each rack up along sides of meat, turn ribs over, and baste with more sauce/glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
7. Remove ribs from grill. Cover loosely with foild and let sit about 10 minutes. Brush a little more sauce over ribs. Cut between bones to serve.
Recipe is adapted from Sunset August 09
5lbs baby back pork ribs
4 tsp kosher salt
1.5 tsp freshly ground black pepper
1 tsp cayenne
BBQ sauce of your choice
1. Remove the membrane from the underside of the ribs. The original recipe said to "slide a screwdriver tip along each bone and under one end of the membrane to loosen, then grab membrane with a paper towel and pull off." Sounds easy, right? Really a knife works way better and if you invite He-man to dinner he can help wrestle the membrane off. I'm sure they suggest a screwdriver so you won't sever any digits. Proceed with caution. That said, it was doable and helps the ribs absorb more flavor on the grill.
2. In a small bowl mix salt, pepper and cayenne. Put ribs on a baking sheet and sprinkle both sides with mixture. Snugly wrap each rack in heavy duty foil. Be forewarned - leaks in your foil lets all the good cooking juices out and make flames shoot high. Wrap snugly indeed. Let sit 30 minutes at room temperature.
3.Prepare charcoal grill for indirect medium-low heat (300-350*). Light 60 briquettes in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate ad let burn to medium-low. Set a study drip pan on grate between mounds. The area above will be the cooking area. Add 3-4 more unlit briquettes to each mound when ribs go on and every 30 minutes while cooking.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cok ribs until fairly tender when pierced through foil, 50-70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Using a silicone brush, baste ribs with sauce/glaze. Cover grill and cook ribs 10 minutes. Brush metled sauce/glaze from center of each rack up along sides of meat, turn ribs over, and baste with more sauce/glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30-40 minutes total.
7. Remove ribs from grill. Cover loosely with foild and let sit about 10 minutes. Brush a little more sauce over ribs. Cut between bones to serve.
Recipe is adapted from Sunset August 09
Saturday
Greek Orzo Salad
One of my favorite summer salads! The dressing is also great on a traditional greek salad with tomato and cucumber.
Ingredients:
1/2c red wine vinegar
2 Tbs Dijon mustard
2 cloves garlic, chopped or pressed
1 tsp black pepper
approx 3/4c olive oil
1/2c chopped fresh basil
1/2c chopped Italian parsley
8oz dried orzo, prepared in salted boiling water to al dente
1 can of artichoke hearts
1/2c pitted kalamata olives, cut in half
4-6oz crumbled feta
3-4 green onions chopped
Preparation:
Mix the first 5 ingredients to make a dressing.
Cook the orzo, drain and transfer to bowl. Immediately mix in about half the dressing while pasta is still warm and transfer to fridge. Once the orzo is cooled, mix in the artichoke hearts, basil, parsley, olives, green onion and feta and a bit more dressing. After 30-45 minutes taste for seasoning and add the remaining dressing or salt, if needed.
(Dressing adapted from The New Basics Cookbook recipe for red wine basil vinaigrette.)
Ingredients:
1/2c red wine vinegar
2 Tbs Dijon mustard
2 cloves garlic, chopped or pressed
1 tsp black pepper
approx 3/4c olive oil
1/2c chopped fresh basil
1/2c chopped Italian parsley
8oz dried orzo, prepared in salted boiling water to al dente
1 can of artichoke hearts
1/2c pitted kalamata olives, cut in half
4-6oz crumbled feta
3-4 green onions chopped
Preparation:
Mix the first 5 ingredients to make a dressing.
Cook the orzo, drain and transfer to bowl. Immediately mix in about half the dressing while pasta is still warm and transfer to fridge. Once the orzo is cooled, mix in the artichoke hearts, basil, parsley, olives, green onion and feta and a bit more dressing. After 30-45 minutes taste for seasoning and add the remaining dressing or salt, if needed.
(Dressing adapted from The New Basics Cookbook recipe for red wine basil vinaigrette.)
Rhubarb Ginger Jam
Holy cow, this is delicious. My favorite on warm crumpets or english muffins. The original recipe called for frozen rhubarb, I had no problem using fresh.
Ingredients:
1 pound rhubarb, sliced about 1/4" thick
1 1/4 cups sugar
1 ounce chopped crystallized ginger (about 3 tablespoons, if you don't have a scale)
1 teaspoon grated lemon peel - a splash of lemon juice will do in a pinch
Preparation:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Without canning, it can be kept chilled in the refrigerator for a week or two. With this much rhubarb, guess I need to learn how to can.
Ingredients:
1 pound rhubarb, sliced about 1/4" thick
1 1/4 cups sugar
1 ounce chopped crystallized ginger (about 3 tablespoons, if you don't have a scale)
1 teaspoon grated lemon peel - a splash of lemon juice will do in a pinch
Preparation:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Without canning, it can be kept chilled in the refrigerator for a week or two. With this much rhubarb, guess I need to learn how to can.
Sunday
Greek Burgers
So I broke my own best practice - I can't remember where I found this recipe initially. I've made it multiple times since then without any recipe, but wanted to capture it to share.
1# ground lamb (ground turkey works too, but I season it more aggressively)
finely diced red onion - 1/4c or so
crumbled feta cheese - 6-8oz
2 cloves of garlic, pressed
fresh mint leaves snipped with scissors - maybe 2 Tbs
oregano - either dried or fresh - 1-2 tsp
salt and pepper
lemon zest, if you're courageous
Hand mix your meat and seasonings, form patties to broil or BBQ
Put on hamburger buns
Top with:
baby spinach tossed in balsamic vinagrette
lemon aioli sauce = mayo, lemon juice, garlic, paprika
also consider using hummus or tzatziki
also tasty, grilled red onion rings that have been carmelized
To try - I read a recipe that included cinnamon in the meat mixture. Haven't tried that yet.
1# ground lamb (ground turkey works too, but I season it more aggressively)
finely diced red onion - 1/4c or so
crumbled feta cheese - 6-8oz
2 cloves of garlic, pressed
fresh mint leaves snipped with scissors - maybe 2 Tbs
oregano - either dried or fresh - 1-2 tsp
salt and pepper
lemon zest, if you're courageous
Hand mix your meat and seasonings, form patties to broil or BBQ
Put on hamburger buns
Top with:
baby spinach tossed in balsamic vinagrette
lemon aioli sauce = mayo, lemon juice, garlic, paprika
also consider using hummus or tzatziki
also tasty, grilled red onion rings that have been carmelized
To try - I read a recipe that included cinnamon in the meat mixture. Haven't tried that yet.
Orzo-Stuffed Peppers with Feta and Mint
Thanks to Nancy and Diane who joined us for Easter brunch. We ate quiche with these fabulous stuffed peppers and now I'm stuffed!
Ingredients:
3/4 c dried orzo
4 oz Italian sausage (hot or mild)
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 c crumbled feta cheese (8oz)
1/4c snipped fresh mint
1/4 tsp ground black pepper
6 medium sized red, orange or yellow sweet bell peppers
1.5 c carrot or tomato juice (I used tomato and omitted the salt below)
1/2 tsp salt
Cook orzo according to package, drain. Set aside.
In large skillet cook sausage, onion, celery and garlic until sausage is browned and onion is tender. Remove from heat and drain fat. Stir in cooked orzo, cheese, mint and pepper.
Cut tops from peppers; remove seeds and ribs. Trim bottoms of peppers if they don't already stand up straight. Spoon orzo mixture into peppers and replace tops.
Put juice (and salt if desired) into Dutch Oven with lid. Stand stuffed peppers upright. Cover. Bring juice to a boil, reduce heat, simmer for 20-25 minutes, or until peppers are tender.
(From Better Homes and Gardens April 09)
Ingredients:
3/4 c dried orzo
4 oz Italian sausage (hot or mild)
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 c crumbled feta cheese (8oz)
1/4c snipped fresh mint
1/4 tsp ground black pepper
6 medium sized red, orange or yellow sweet bell peppers
1.5 c carrot or tomato juice (I used tomato and omitted the salt below)
1/2 tsp salt
Cook orzo according to package, drain. Set aside.
In large skillet cook sausage, onion, celery and garlic until sausage is browned and onion is tender. Remove from heat and drain fat. Stir in cooked orzo, cheese, mint and pepper.
Cut tops from peppers; remove seeds and ribs. Trim bottoms of peppers if they don't already stand up straight. Spoon orzo mixture into peppers and replace tops.
Put juice (and salt if desired) into Dutch Oven with lid. Stand stuffed peppers upright. Cover. Bring juice to a boil, reduce heat, simmer for 20-25 minutes, or until peppers are tender.
(From Better Homes and Gardens April 09)
Friday
Macaroni and Goat Cheese
I adapted this from a Rachel Ray 30-minute meal recipe. Originally it didn't have the cheese sauce, just chevre crumbles. Her original recipe also called for chopped, toasted walnuts and omitted the chicken.
Ingredients:
3/4# pasta of your choice
2 Tbs olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag of baby spinach
salt and pepper
3 oz chevre, broken into chunks
1# chicken breast, cubed
MM's adapted cheese sauce:
2Tbs butter
2Tbs or so of flour
1 cup-ish of milk
salt and pepper
3oz chevre
Heat olive oil in a deep skillet, add garlic and brown lightly. Add chicken and cook through, browning lightly.
Start cooking pasta in a large pot of salted boiling water.
Begin cream sauce by melting butter. Add flour, cook 3-4 minutes, add milk gradually stirring. Incorporate chevre. Reduce heat as it thickens. Add salt and pepper to taste.
When chicken is cooked, add cherry tomatoes, spinach and 1/4c pasta water. Cook down.
Drain pasta, return to pot. Add cheese sauce, stir in chicken-tomato-spinach mixture. Season with salt and pepper. Crumble additional cheese on top and serve.
Ingredients:
3/4# pasta of your choice
2 Tbs olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag of baby spinach
salt and pepper
3 oz chevre, broken into chunks
1# chicken breast, cubed
MM's adapted cheese sauce:
2Tbs butter
2Tbs or so of flour
1 cup-ish of milk
salt and pepper
3oz chevre
Heat olive oil in a deep skillet, add garlic and brown lightly. Add chicken and cook through, browning lightly.
Start cooking pasta in a large pot of salted boiling water.
Begin cream sauce by melting butter. Add flour, cook 3-4 minutes, add milk gradually stirring. Incorporate chevre. Reduce heat as it thickens. Add salt and pepper to taste.
When chicken is cooked, add cherry tomatoes, spinach and 1/4c pasta water. Cook down.
Drain pasta, return to pot. Add cheese sauce, stir in chicken-tomato-spinach mixture. Season with salt and pepper. Crumble additional cheese on top and serve.
Wednesday
Spinach, orange and jicima salad with cumin citrus vinagrette
For Molly, Suzy and Kath - Thanks for joining me for dinner Wednesday!
Ingredients:
Dressing--
1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
Salad--
Baby spinach leaves
jicima
orange segments
To make dressing:
Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.
Thank you, Martha Stewart, for the recipe.
Ingredients:
Dressing--
1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
Salad--
Baby spinach leaves
jicima
orange segments
To make dressing:
Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.
Thank you, Martha Stewart, for the recipe.
Asian Lettuce Wraps (for TV nite)
For Molly, Suzy and Kath - Thanks for joining me for dinner Wednesday!
Ingredients:
1/4 cup white vinegar
1/4 cup sugar
4 teaspoons soy sauce
3 teaspoons finely chopped garlic
3/4 teaspoon crushed red pepper
Salt
1 pound ground pork
1/4 cup chopped fresh cilantro
2 teaspoons finely chopped fresh ginger
1 head boston lettuce, leaves separated
2 carrots, finely shredded
In a small saucepan, bring 1/2 cup water to a boil with the vinegar, sugar, 1 teaspoon soy sauce, 2
teaspoons garlic, the crushed red pepper and 1/2 teaspoon salt. Simmer until the sauce is reduced to 1/2 cup, about 5 minutes. Let cool.
Preheat the broiler. In a large bowl, combine the pork, cilantro, ginger, remaining 3 teaspoons soy sauce and 1 teaspoon garlic. Form 8 oval patties about 1/2-inch thick and broil, turning once, until cooked through, about 4 minutes per side. Spoon into lettuce cups and top with the carrots. Serve with the dipping sauce.
Recipe from Rachel Ray.
Ingredients:
1/4 cup white vinegar
1/4 cup sugar
4 teaspoons soy sauce
3 teaspoons finely chopped garlic
3/4 teaspoon crushed red pepper
Salt
1 pound ground pork
1/4 cup chopped fresh cilantro
2 teaspoons finely chopped fresh ginger
1 head boston lettuce, leaves separated
2 carrots, finely shredded
In a small saucepan, bring 1/2 cup water to a boil with the vinegar, sugar, 1 teaspoon soy sauce, 2
teaspoons garlic, the crushed red pepper and 1/2 teaspoon salt. Simmer until the sauce is reduced to 1/2 cup, about 5 minutes. Let cool.
Preheat the broiler. In a large bowl, combine the pork, cilantro, ginger, remaining 3 teaspoons soy sauce and 1 teaspoon garlic. Form 8 oval patties about 1/2-inch thick and broil, turning once, until cooked through, about 4 minutes per side. Spoon into lettuce cups and top with the carrots. Serve with the dipping sauce.
Recipe from Rachel Ray.
Saturday
Seth's Favorite Zucchini Chocolate Cake
If you don't share the recipe, no one guesses there is zucchini is this very moist, chocolatey cake.
Ingredients:
4oz unsweetened chocolate
1/2 c vegetable oil
1/2 c butter at room temperature
2c sugar
3 eggs, beaten
1 Tbs vanilla extract
2c sifted all purpose flour
1/3 c cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 c buttermilk or sour cream
3c coarsely grated zucchini or summer squash
1/2 c chopped nuts (optional)
Melt chocolate and oil in small saucepan on very low heat.
Cream butter until light. Add sugar, eggs and vanilla. Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the batter with the buttermilk/sour cream. Mix the Zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between pans. (I've used 13x9x2 pans as well)
Bake at 350* on the middle shelf of the oven for 40 minutes, or until toothpick comes clean.
Cool and frost.
Recipe from Storey's Basic Country Skills book.
Ingredients:
4oz unsweetened chocolate
1/2 c vegetable oil
1/2 c butter at room temperature
2c sugar
3 eggs, beaten
1 Tbs vanilla extract
2c sifted all purpose flour
1/3 c cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 c buttermilk or sour cream
3c coarsely grated zucchini or summer squash
1/2 c chopped nuts (optional)
Melt chocolate and oil in small saucepan on very low heat.
Cream butter until light. Add sugar, eggs and vanilla. Beat well. Add the melted chocolate and mix well.
Sift together the dry ingredients and stir them into the batter with the buttermilk/sour cream. Mix the Zucchini and nuts into the batter.
Grease and flour two 9-inch cake pans. Divide the batter between pans. (I've used 13x9x2 pans as well)
Bake at 350* on the middle shelf of the oven for 40 minutes, or until toothpick comes clean.
Cool and frost.
Recipe from Storey's Basic Country Skills book.
Wednesday
Baked Penne wih Cheddar and Leeks
Mac and Cheese for grown-ups.
Ingredients:
1/4c butter
5c chopped leeks, white and pale green parts only, about 5 large leeks
1/4c all purpose flour
3.5c whole milk
1# extra sharp cheddar cheese, coarsely grated
1 Tbs Dijon mustard
1 tsp hot pepper sauce
2 large eggs
1# penne pasta
Lightly butter a 15x10x2 inch baking dish. Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Temper with 1 cup of cheese sauce. Stir egg mixture into cheese sauce.
Cook pasta until tender but firm to bite. Return to pot and stir in cheese sauce. Transfer to prepared baking dish. These steps can be done 2 hours ahead and the dish left at room temperature.
Preheat oven to 400*F. Bake pasta until cheese is bubbling around edges and some ends of pasta are golden brown, 25-30 minutes. Let stand 15 minutes before serving.
from Bon Appetit 3/09
Ingredients:
1/4c butter
5c chopped leeks, white and pale green parts only, about 5 large leeks
1/4c all purpose flour
3.5c whole milk
1# extra sharp cheddar cheese, coarsely grated
1 Tbs Dijon mustard
1 tsp hot pepper sauce
2 large eggs
1# penne pasta
Lightly butter a 15x10x2 inch baking dish. Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Temper with 1 cup of cheese sauce. Stir egg mixture into cheese sauce.
Cook pasta until tender but firm to bite. Return to pot and stir in cheese sauce. Transfer to prepared baking dish. These steps can be done 2 hours ahead and the dish left at room temperature.
Preheat oven to 400*F. Bake pasta until cheese is bubbling around edges and some ends of pasta are golden brown, 25-30 minutes. Let stand 15 minutes before serving.
from Bon Appetit 3/09
Tuesday
Fresh Rhubarb Pie with Orange Zest
I have rhubarb plants on Whidbey Island that came with the house. I don't think I could kill them if I tried. As a result, for part of the season, I have way too much rhubarb. Thus began my search for good rhubarb recipes. If you have any, please share!
Ingredients:
1 recipe Martha Stewart’s pâte brisée
1 1/3 cups granulated sugar
6 Tbs unbleached all-purpose flour
A pinch of salt
2 ½ to 3 tsp freshly grated orange zest
1 ½ pounds fresh rhubarb, washed, trimmed, and chopped into ½-inch slices
1 Tbs unsalted butter
Good-quality vanilla ice cream, for serving
Preheat the oven to 450 degrees Fahrenheit, and position a rack in the lower third of the oven.
On a lightly floured surface, roll one disk of pâte brisée into a circle about 12 inches in diameter. Gently fit the round of pastry dough into a 9-inch pie plate, pressing it up smoothly along the sides. Trim away excess pastry from the rim. Slip the pie plate into the refrigerator for a few minutes while you prepare the filling.
In a medium bowl, combine the sugar, flour, salt, and orange zest, whisking to mix completely. Remove the pie plate from the refrigerator, and sprinkle ¼ of the sugar mixture over the pastry in the bottom of the pie plate. Heap the chopped rhubarb on top of the mixture. Distribute the rest of the sugar mixture evenly over the rhubarb; it may seem like a lot, but don’t be tempted to skimp. Cut the butter into a few small pieces, and disperse them over the filling.
On a lightly floured surface, roll the second disk of pastry dough into a circle 11-12 inches in diameter. Gently lay the round of dough atop the prepared pie, trimming away excess and then pinching and crimping along the edges to seal the top and bottom crusts together. With a sharp paring knife, gently cut three or four slits in the top crust to allow steam to escape.
Place the pie plate on a baking sheet (for ease of transport), and slide it into the oven. Bake for 15 minutes; then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for another 40 minutes to 55 minutes, until the crust is lightly golden and the filling is bubbling up gently through the slits in the top crust. Allow to rest for at least 30 minutes before serving. Serve warm or cold, with vanilla ice cream.
Yield: 8 generous servings
(from Orangette)
Ingredients:
1 recipe Martha Stewart’s pâte brisée
1 1/3 cups granulated sugar
6 Tbs unbleached all-purpose flour
A pinch of salt
2 ½ to 3 tsp freshly grated orange zest
1 ½ pounds fresh rhubarb, washed, trimmed, and chopped into ½-inch slices
1 Tbs unsalted butter
Good-quality vanilla ice cream, for serving
Preheat the oven to 450 degrees Fahrenheit, and position a rack in the lower third of the oven.
On a lightly floured surface, roll one disk of pâte brisée into a circle about 12 inches in diameter. Gently fit the round of pastry dough into a 9-inch pie plate, pressing it up smoothly along the sides. Trim away excess pastry from the rim. Slip the pie plate into the refrigerator for a few minutes while you prepare the filling.
In a medium bowl, combine the sugar, flour, salt, and orange zest, whisking to mix completely. Remove the pie plate from the refrigerator, and sprinkle ¼ of the sugar mixture over the pastry in the bottom of the pie plate. Heap the chopped rhubarb on top of the mixture. Distribute the rest of the sugar mixture evenly over the rhubarb; it may seem like a lot, but don’t be tempted to skimp. Cut the butter into a few small pieces, and disperse them over the filling.
On a lightly floured surface, roll the second disk of pastry dough into a circle 11-12 inches in diameter. Gently lay the round of dough atop the prepared pie, trimming away excess and then pinching and crimping along the edges to seal the top and bottom crusts together. With a sharp paring knife, gently cut three or four slits in the top crust to allow steam to escape.
Place the pie plate on a baking sheet (for ease of transport), and slide it into the oven. Bake for 15 minutes; then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for another 40 minutes to 55 minutes, until the crust is lightly golden and the filling is bubbling up gently through the slits in the top crust. Allow to rest for at least 30 minutes before serving. Serve warm or cold, with vanilla ice cream.
Yield: 8 generous servings
(from Orangette)
Sabrina's Gnocchi and Sauce
Recipes from the one and only Sabrina Tatta, lecturer and advisor for the UW Italian Department. Did you know she made such a stink over the "year of the potato" she was on the UN's website? These recipes were from a fundraising event for UW Italian Studies.
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
Spicy Chicken and Greens with Pomegranate Dressing
Ingredients
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Monday
Stacked Green Enchiladas
Ingredients:
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
Sunday
Buttermilk Biscuits with Green Onion, Black Pepper and Sea Salt
In my opinion, the most superior bread to go with Thanksgiving dinner. Also good for mini sandwiches with leftovers.
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Chocolate Chip Ginger Molasses Cookies
Ingredients:
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
Steven's Mom's Cookie Recipe
from Bernie Hudosh
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Blue Cheese Potato Salad
aka Red White and Blue Potato Salad
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
No-Nos: Chocolate Carmel Brownies
Apparently these dessert bars make an impression. I recently heard from an old college friend who had dreamed of these 10 years after the fact. Use the recipe wisely.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Pumpkin Bread with Hazelnuts and Golden Raisins
Ingredients:
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
Hazelnut Shortbread Sticks
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
Margherita Bars
From Sabrina, verbatim
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Cheesecake
My favorite birthday cake growing up. For a 9" springform pan.
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Goppy's Sugar Cookies
Aunt Mary makes the best holiday cookies. This is her grandmother's recipe.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Hybrid Holiday Pie
The best of both worlds at Thanksgiving - part pumpkin, part pecan.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Creme Carmel
Ingredients:
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
Chocolate Mousse in the Cuisinart
Ingredients:
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
Shortbread Cookies
Nori Hemphill's recipe
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Lemon Bars
Ingredients:
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
Ice Cream and Pineapple Dessert
I know, it sounds suspicious. But you need to try it. I vascillate over the canned vs fresh pineapple. I guess, if fresh pineapple is really good, that's probably best. But if your best fresh pineapple is not great, canned is acceptable given you're cooking it in rum butter.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
Brown Paper Bag Turkey
How the Callahan's traditionally roast their Thanksgiving turkey. Works well for a 12-24# bird. The bag won't burn unless it's touching an element. Never hurts to unplug the smoke detector first, though.
Stuff turkey, if desired. Rub outside with plenty of room temperature butter and salt.
Place turkey in brown paper grocery bag and seal opening. Stapling works well.
Place in roasting pan in a cold oven.
Set oven to 500' for the first hour.
400' for the 2nd hour.
300' for the 3rd hour.
If your bird is 18# or more, add 15 minutes at 400' and an additional 30 minutes at 300"
(from the kitchen of Nancy B)
Stuff turkey, if desired. Rub outside with plenty of room temperature butter and salt.
Place turkey in brown paper grocery bag and seal opening. Stapling works well.
Place in roasting pan in a cold oven.
Set oven to 500' for the first hour.
400' for the 2nd hour.
300' for the 3rd hour.
If your bird is 18# or more, add 15 minutes at 400' and an additional 30 minutes at 300"
(from the kitchen of Nancy B)
Canlis Shrimp
Ingredients:
28 large prawns, shelled, split and clean
1/4c butter
1/4c dry vermouth
3 Tbs olive oil
3 Tbs lemon juice
1 small clove garlic, crushed
1/4 tsp salt
1/4 tsp fresh ground black pepper
Pour olive oil in large skillet. When simmring hot, add shrim, cook until golden brown. Turn shrimp over, reduce heat. Add butter, garlic, salt and pepper. When well blended, raise heat to hot, add vermouth and lemn juice, constantly stirring or shaking skillet for 1 minute.
Serve immediately.
(from mom's kitchen via Canlis Restaurant)
28 large prawns, shelled, split and clean
1/4c butter
1/4c dry vermouth
3 Tbs olive oil
3 Tbs lemon juice
1 small clove garlic, crushed
1/4 tsp salt
1/4 tsp fresh ground black pepper
Pour olive oil in large skillet. When simmring hot, add shrim, cook until golden brown. Turn shrimp over, reduce heat. Add butter, garlic, salt and pepper. When well blended, raise heat to hot, add vermouth and lemn juice, constantly stirring or shaking skillet for 1 minute.
Serve immediately.
(from mom's kitchen via Canlis Restaurant)
Melon Salad
Great with brunch.
Ingredients:
1/2c orange juice
1/4c lime juice
1/8 tsp salt
8 lbs melons of choice - watermelon, cantelope, honeydew
1/4c lightly packed fresh mint leaves
1/2c crumbled feta
Combine juices and salt. Cut or ball melon. Add to juice mixture. Cut mint leaves into slivers, add to melon and toss mixture to coat well. Cover and chill at least 1 hour or up to 4 hours.
Just before serving, sprinkle on feta.
Ingredients:
1/2c orange juice
1/4c lime juice
1/8 tsp salt
8 lbs melons of choice - watermelon, cantelope, honeydew
1/4c lightly packed fresh mint leaves
1/2c crumbled feta
Combine juices and salt. Cut or ball melon. Add to juice mixture. Cut mint leaves into slivers, add to melon and toss mixture to coat well. Cover and chill at least 1 hour or up to 4 hours.
Just before serving, sprinkle on feta.
Thanksgiving Cranberry Sauce
Ingredients:
1lb cranberries
2c sugar
2-4 Tbs port
Wash and sort cranberries and spread in large jellyroll pan. Sprinkle with sugar. Cover with foil and bake 1 hour at 340'
Cool. Pour port over berries. Store in airtight container.
(from the kitchen of Nancy B)
1lb cranberries
2c sugar
2-4 Tbs port
Wash and sort cranberries and spread in large jellyroll pan. Sprinkle with sugar. Cover with foil and bake 1 hour at 340'
Cool. Pour port over berries. Store in airtight container.
(from the kitchen of Nancy B)
Polenta and Spinach Soup
1/2c + 4 tsp extra virgin olive oil
3 garlic cloves
1/2c yellow cornmeal
1/2c finely grated Parmesean cheese
3c coarsely chopped fresh spinach
1 tsp salt
serve with lemon wedges
Heat 1/4c oil and garlic over medium heat about 1 minute, until fragrant. Add 6c water, bring to boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium, stir occasionally intil thickened about 8 minutes. Add cheese and oil/garlic mixture. Stir until oil is incorporated. Stir in spinach and salkt and cook itil it is bright green - 1 minute more. Divide among 4 bowls. Drizzle 1 tsp of oil on top of each bowl and serve with lemon.
3 garlic cloves
1/2c yellow cornmeal
1/2c finely grated Parmesean cheese
3c coarsely chopped fresh spinach
1 tsp salt
serve with lemon wedges
Heat 1/4c oil and garlic over medium heat about 1 minute, until fragrant. Add 6c water, bring to boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium, stir occasionally intil thickened about 8 minutes. Add cheese and oil/garlic mixture. Stir until oil is incorporated. Stir in spinach and salkt and cook itil it is bright green - 1 minute more. Divide among 4 bowls. Drizzle 1 tsp of oil on top of each bowl and serve with lemon.
"Green" Potatoes
Also known as a potato salad with parsley vinaigrette. Delicious side to salmon.
Ingredients:
1.5 tsp Dijon mustard
1c olive oil
salt, pepper, dash of Tabasco
2 Tbs red wine vinegar
2c loosely packed parsley, finely chopped
2 large shallots, minced
2 Tbs capers
1.5 # red skinned new potatoes
Blend mustard, olive oil, vinegar, salt, pepper and Tabasco. Add parsley, shallots and capers. Stir to combine.
Cook potatoes about 20 minutes until tender. Cool enough to handle and peel. Slice about 1/4" thick. While warm, layer potatoes with vinaigrette in serving bowl. Serve at room temperature.
(from mom's kitchen)
Ingredients:
1.5 tsp Dijon mustard
1c olive oil
salt, pepper, dash of Tabasco
2 Tbs red wine vinegar
2c loosely packed parsley, finely chopped
2 large shallots, minced
2 Tbs capers
1.5 # red skinned new potatoes
Blend mustard, olive oil, vinegar, salt, pepper and Tabasco. Add parsley, shallots and capers. Stir to combine.
Cook potatoes about 20 minutes until tender. Cool enough to handle and peel. Slice about 1/4" thick. While warm, layer potatoes with vinaigrette in serving bowl. Serve at room temperature.
(from mom's kitchen)
Canlis Salad
I've only been to Canlis Restaurant once, but this salad was something I always requested from my mom when I'd come home from college.
Salad:
Head of romaine
plum tomatoes, quartered
1/4 c green onions
1c grated Romano cheese
1c bacon
Dressing:
Egg
lemon juice
1/2 tsp pepper
1/4 tsp dried oregano
2 Tbs chopped fresh mint
1/2 c olive oil
Salad:
Head of romaine
plum tomatoes, quartered
1/4 c green onions
1c grated Romano cheese
1c bacon
Dressing:
Egg
lemon juice
1/2 tsp pepper
1/4 tsp dried oregano
2 Tbs chopped fresh mint
1/2 c olive oil
Southwest Corn Chowder
Ingredients:
5-6 slices of bacon, but into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 small poblano chili, seeded and diced
1/2 tsp cumin
salt, pepper, cayenne
1c dry white wine
1 lb Yukon Gold potatoes, peede and cubed
5c chicken or vegetable stock
3c corn kernels (approx. 4 ears)
1c heavy cream
1/4c cilantro
Cook bacon in frying pan. Remove meat. Add onion and cook until softened; add carrot, celery and chili until tender, about 5 minutes. Stir in seasonings. Raise heat to high. Add wine. Cook off most liquid (2-3 minutes). Add potatoes and stock. Bring to boil and then reduce to simmer for 20 minutes. Stir in corn and cream. Do not let cream boil. Cook 5 minutes. Add cilantro. Serve and garnish with bacon and more cilantro.
(Martha Stewart Living)
5-6 slices of bacon, but into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 small poblano chili, seeded and diced
1/2 tsp cumin
salt, pepper, cayenne
1c dry white wine
1 lb Yukon Gold potatoes, peede and cubed
5c chicken or vegetable stock
3c corn kernels (approx. 4 ears)
1c heavy cream
1/4c cilantro
Cook bacon in frying pan. Remove meat. Add onion and cook until softened; add carrot, celery and chili until tender, about 5 minutes. Stir in seasonings. Raise heat to high. Add wine. Cook off most liquid (2-3 minutes). Add potatoes and stock. Bring to boil and then reduce to simmer for 20 minutes. Stir in corn and cream. Do not let cream boil. Cook 5 minutes. Add cilantro. Serve and garnish with bacon and more cilantro.
(Martha Stewart Living)
Fresh Corn Salad
Ingredients:
4-5 ears cooked sweet corn, cut off the cob (approx. 4c)
4 cloves garlic
1 tsp salt
1 ts dried oregano
1/2 tsp ground cumin
6 Tbs red wine vinegar
3 large tomatoes, diced 1/4"
1 jalapeño pepper, finely minced
1 bunch green onions, both white and green parts
1 small red onion, diced
salt and pepper
garnish with cilantro or parsley
Combine all ingredients. Let stand for at lest 1 hour. Will keep for several days refrigerated.
Toss with cilantro or parsley right before serving.
4-5 ears cooked sweet corn, cut off the cob (approx. 4c)
4 cloves garlic
1 tsp salt
1 ts dried oregano
1/2 tsp ground cumin
6 Tbs red wine vinegar
3 large tomatoes, diced 1/4"
1 jalapeño pepper, finely minced
1 bunch green onions, both white and green parts
1 small red onion, diced
salt and pepper
garnish with cilantro or parsley
Combine all ingredients. Let stand for at lest 1 hour. Will keep for several days refrigerated.
Toss with cilantro or parsley right before serving.
Puttanesca Sauce
From La Cucina Italiana
Ingredients:
4 anchovy fillets
1 chili pepper, sliced
3 garlic cloves, sliced
3 Tbs olive oil
1/2c pitted black olives
1/4c capers
3/4c classic tomato sauce
Saute anchovies, chili pepper and garlic in olive oil over medium heat. Add olives, capers and tomato sauce. Season and cook for 10 minutes.
Ingredients:
4 anchovy fillets
1 chili pepper, sliced
3 garlic cloves, sliced
3 Tbs olive oil
1/2c pitted black olives
1/4c capers
3/4c classic tomato sauce
Saute anchovies, chili pepper and garlic in olive oil over medium heat. Add olives, capers and tomato sauce. Season and cook for 10 minutes.
Classic Tomato Sauce
From La Cucina Italiana
Ingredients:
2 Tbs olive oil
1 onion, chopped
2.5 lbs ripe, chopped tomatoes
1 carrot and 1 celery stick, cut into sticks and tied in bundle
salt and pepper
In large pot, saute chopped onion and olive for for 7 minutes. Add tomatoes and season with salt and pepper. Add carrot/celery bundle. Cook over low heat for 45 minutes. Remove veggie bundle and discard. Pass mixture through food mill. Pour into clean, dry jars. Will refrigerate for up to 3 months or freezes well.
Ingredients:
2 Tbs olive oil
1 onion, chopped
2.5 lbs ripe, chopped tomatoes
1 carrot and 1 celery stick, cut into sticks and tied in bundle
salt and pepper
In large pot, saute chopped onion and olive for for 7 minutes. Add tomatoes and season with salt and pepper. Add carrot/celery bundle. Cook over low heat for 45 minutes. Remove veggie bundle and discard. Pass mixture through food mill. Pour into clean, dry jars. Will refrigerate for up to 3 months or freezes well.
Poppy Seed Dressing
From Kathleen Peel when she worked at the Pink Door.
In a blender/Cuisinart, combine:
3/4c red wine vinegar
1 Tbs Dijon mustard
3 Tbs chopped onion
1/4 c sugar
1 tsp salt
Add 2c olive oil slowly while blender is running. Shake in 3 Tbs of poppy seeds.
In a blender/Cuisinart, combine:
3/4c red wine vinegar
1 Tbs Dijon mustard
3 Tbs chopped onion
1/4 c sugar
1 tsp salt
Add 2c olive oil slowly while blender is running. Shake in 3 Tbs of poppy seeds.
Mutti's Bleu Cheese Dressing
From the kitchen of my paternal grandmother - Mutti - who had to foresight to always select her dessert before she ordered her dinner.
Ingredients:
1c sour cream
juice of 1/4 lemon
2 tsp dried dill weed
1 Tbs fresh parsley, chopped
1 Tbs green onion, chopped
2 Tbs crumbled bleu cheese
garlic salt to taste
1/2 c Marie's Bleu Cheese Dressing
Ingredients:
1c sour cream
juice of 1/4 lemon
2 tsp dried dill weed
1 Tbs fresh parsley, chopped
1 Tbs green onion, chopped
2 Tbs crumbled bleu cheese
garlic salt to taste
1/2 c Marie's Bleu Cheese Dressing
Mashed Potato Overnight Casserole
This is our family's traditional Thanksgiving mashed potatoes that you prepare the day before.
Ingredients:
3lbs russet potatoes, peeled
1.5c sour cream
5Tbs butter
1.5 tsp salt or garlic salt
1/4tsp pepper
Cook potaotes in boiling, salted water. Drain. Use electric mixer and add sour cream, 4Tbs butter, salt and pepper. Beat on low speed until light and fluffy. Pile into buttered 2 quart casserole dish. Cover and refrigerate overnight.
Bring casserole out of fridge 1 hour before cooking. Bake covered in preheated 325' oven about 1 hour. Continue baking uncovered about 30 minutes longer.
Ingredients:
3lbs russet potatoes, peeled
1.5c sour cream
5Tbs butter
1.5 tsp salt or garlic salt
1/4tsp pepper
Cook potaotes in boiling, salted water. Drain. Use electric mixer and add sour cream, 4Tbs butter, salt and pepper. Beat on low speed until light and fluffy. Pile into buttered 2 quart casserole dish. Cover and refrigerate overnight.
Bring casserole out of fridge 1 hour before cooking. Bake covered in preheated 325' oven about 1 hour. Continue baking uncovered about 30 minutes longer.
Rhubarb Nut Bread
From Melissa Smith's mom, Jaci.
Note: Makes two thin 9x5 loaves.
Ingredients:
1/2c brown sugar
2/3c oil
2.75c flour
1 egg
1c sour milk
1tsp baking soda
1tsp vanilla
1.5c diced rhubarb
1/2c chopped nuts
Mix together and pour into two loaf pans
Topping:
1/2c sugar
1Tbs butter
cinnamon to taste
Mix and sprinkle over loaves
Bake at 350 for 45 minutes.
Note: Makes two thin 9x5 loaves.
Ingredients:
1/2c brown sugar
2/3c oil
2.75c flour
1 egg
1c sour milk
1tsp baking soda
1tsp vanilla
1.5c diced rhubarb
1/2c chopped nuts
Mix together and pour into two loaf pans
Topping:
1/2c sugar
1Tbs butter
cinnamon to taste
Mix and sprinkle over loaves
Bake at 350 for 45 minutes.
Crab and Mushroom Risotto
Ingredients:
4Tbs unsalted butter
8-12 oz mushrooms: Chanterelles or mix of crimini and shiitake
1c dry white wine
3c chickent stock
1/2c finely chopped onion
1c arborio rice
12oz crabmeat
salt, pepper and Italian parsley to garnish
Saute mushrooms with 2Tbs butter and set aside. Saute onion with remaining butter, add rice and toast for 2-3 minutes. Add liquid a little at a time until absorbed each time. Add mushrooms and crab until warmed through. Season to taste and garnish with parsley.
4Tbs unsalted butter
8-12 oz mushrooms: Chanterelles or mix of crimini and shiitake
1c dry white wine
3c chickent stock
1/2c finely chopped onion
1c arborio rice
12oz crabmeat
salt, pepper and Italian parsley to garnish
Saute mushrooms with 2Tbs butter and set aside. Saute onion with remaining butter, add rice and toast for 2-3 minutes. Add liquid a little at a time until absorbed each time. Add mushrooms and crab until warmed through. Season to taste and garnish with parsley.
Sausage and Apple Torta
Ingredients:
9"pie crust
2 large tart apples
1/2c chopped onion
1Tbs sugar (optional)
3Tbs butter
12oz Italian sausage
1 clove garlic, minced
2c shredded cheese of your choice
1c ricotta
1/4c garlic and herb feta, crumbled
2 eggs, slightly beaten
Bake pie crust into shell.
In skillet, cook apples, onion and sugar in hot butter over medium heat for 5 minutes. Transfer to bowl. In same skillet, cook sausage and garlic. Drain. Spoon into baked crust. Top with apple mixture. Combine cheeses and eggs. Spoon over apple mixture.
Bake 35-40 minutes at 350' until knife comes out clean. Let stand for 10 minutes before serving.
9"pie crust
2 large tart apples
1/2c chopped onion
1Tbs sugar (optional)
3Tbs butter
12oz Italian sausage
1 clove garlic, minced
2c shredded cheese of your choice
1c ricotta
1/4c garlic and herb feta, crumbled
2 eggs, slightly beaten
Bake pie crust into shell.
In skillet, cook apples, onion and sugar in hot butter over medium heat for 5 minutes. Transfer to bowl. In same skillet, cook sausage and garlic. Drain. Spoon into baked crust. Top with apple mixture. Combine cheeses and eggs. Spoon over apple mixture.
Bake 35-40 minutes at 350' until knife comes out clean. Let stand for 10 minutes before serving.
Saturday
Cheese Strata
From the mother of my wonderful friend, Holly. Diane Hoff's strata is a breakfast to be reckoned with.
Ingredients:
2c bread cubes, no crust
1/2# sharp cheddar cheese, cubed
1/2# bacon, ham or bay shrimp
1/4c melted butter
1/2# mushrooms
3 large eggs
2c milk
1tsp mustard
1/4tsp salt
Place half the bread cubes in a 1.5 quart casserole dish. Layer half the cheese, meat or shrimp and butter. Repeat layers and arrange mushrooms on to. Beat eggs, milk, mustard and salt. Pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300' for 90 minutes.
Better if prepared in advance and refrigerated overnight until baking time.
(from the kitchen of Diane Hoff)
Ingredients:
2c bread cubes, no crust
1/2# sharp cheddar cheese, cubed
1/2# bacon, ham or bay shrimp
1/4c melted butter
1/2# mushrooms
3 large eggs
2c milk
1tsp mustard
1/4tsp salt
Place half the bread cubes in a 1.5 quart casserole dish. Layer half the cheese, meat or shrimp and butter. Repeat layers and arrange mushrooms on to. Beat eggs, milk, mustard and salt. Pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300' for 90 minutes.
Better if prepared in advance and refrigerated overnight until baking time.
(from the kitchen of Diane Hoff)
Lemon Curd
Heavenly on scones or english muffins for breakfast.
Ingredients:
3 large eggs
1c sugar
1/2c butter, cut into chunks
1Tbs lemon zest
1/2c lemon juice
In double boiler, beat eggs, stir in sugar. Add butter and lemon. Cook over medium heat stirring constantly until thick enough to coat the back of a spoon - 15 to 20 minutes.
Cool to room temperature before refrigerating. Cover surface with plastic wrap to prevent a skin from forming.
Ingredients:
3 large eggs
1c sugar
1/2c butter, cut into chunks
1Tbs lemon zest
1/2c lemon juice
In double boiler, beat eggs, stir in sugar. Add butter and lemon. Cook over medium heat stirring constantly until thick enough to coat the back of a spoon - 15 to 20 minutes.
Cool to room temperature before refrigerating. Cover surface with plastic wrap to prevent a skin from forming.
Cheese Straws
Ingredients:
1c sifted flour
1/2tsp salt
1/4tsp mustard powder
1/8tsp cayenne
1/3c butter, cold
1c grated sharp cheddar cheese
1.5 Tbs ice water
1tsp celery seed
In cuisinar, combine flour, salt, mustard and cayenne. Cut in butter and 1/2 of cheese and pulse with cuisinart until crumbly. Add water slowly while Cuisinart is running until dough forms a ball.
Preheat oven to 350'F
On floured surface roll uot pastry 1/8" thick. Sprinkle w/remaining cheese. Fold in half and roll out again.
With pastry wheel, cut into strips 3" x 1/2". Sprinkle with celery seed. Place on ungreased cookie sheet. Bake 12 minutes until pale brown. Serve warm or cool.
You can freeze and reheat in a cool oven, if desired.
(from mom's kitchen)
1c sifted flour
1/2tsp salt
1/4tsp mustard powder
1/8tsp cayenne
1/3c butter, cold
1c grated sharp cheddar cheese
1.5 Tbs ice water
1tsp celery seed
In cuisinar, combine flour, salt, mustard and cayenne. Cut in butter and 1/2 of cheese and pulse with cuisinart until crumbly. Add water slowly while Cuisinart is running until dough forms a ball.
Preheat oven to 350'F
On floured surface roll uot pastry 1/8" thick. Sprinkle w/remaining cheese. Fold in half and roll out again.
With pastry wheel, cut into strips 3" x 1/2". Sprinkle with celery seed. Place on ungreased cookie sheet. Bake 12 minutes until pale brown. Serve warm or cool.
You can freeze and reheat in a cool oven, if desired.
(from mom's kitchen)
Callahan Family Dip
To be eaten unapologetically with potato chips.
Ingredients:
4oz of whipped cream cheese
4oz of sour cream
2Tbs or more of anchovy paste
fresh chives or green onions
Mix well and refrigerate.
Ingredients:
4oz of whipped cream cheese
4oz of sour cream
2Tbs or more of anchovy paste
fresh chives or green onions
Mix well and refrigerate.
Cuisinart Hummus
Ingredients:
2c garbanzo beans
2Tbs olive oil
2Tbs Tahini
3Tbs lemon juice
2 cloves of garlic
salt and pepper to taste
Blend completely in a Cuisinart.
Also can be made with different varieties of beans for a twist.
2c garbanzo beans
2Tbs olive oil
2Tbs Tahini
3Tbs lemon juice
2 cloves of garlic
salt and pepper to taste
Blend completely in a Cuisinart.
Also can be made with different varieties of beans for a twist.
Shrimp Dip
Love this dip with veggies or crackers.
Ingredients:
3oz cream cheese
4oz bay shrimp
1/2c celery chopped
1/2c mayonnaise
1.5Tbs lemon juice
about 1/2 of an onion
Dill, to taste
Blend in Cuisinart or blender. Chill.
(from mom's kitchen)
Ingredients:
3oz cream cheese
4oz bay shrimp
1/2c celery chopped
1/2c mayonnaise
1.5Tbs lemon juice
about 1/2 of an onion
Dill, to taste
Blend in Cuisinart or blender. Chill.
(from mom's kitchen)
Carrot Cake
Ingredients (for cake):
2c flour
1.5c sugar
1.5c vegetable oil
3c grated carrots
4 eggs
2tsp baking powder
2tsp baking soda
1tsp salt
1tsp cinnamon
1c chopped walnuts
Beat oil and sugar. Add eggs. Sift all dry ingredients and add in carrots and nuts last.
Bake at 350' for 45 minutes until cake springs back.
Ingredients (for frosting):
8oz cream cheese at room temp
1/2 stick (4Tbs) butter at room temp
1 box powdered sugar
2tsp vanilla
Beat cream cheese, butter and vanilla. Add powdered sugar and beat until smooth.
(from mom's kitchen)
2c flour
1.5c sugar
1.5c vegetable oil
3c grated carrots
4 eggs
2tsp baking powder
2tsp baking soda
1tsp salt
1tsp cinnamon
1c chopped walnuts
Beat oil and sugar. Add eggs. Sift all dry ingredients and add in carrots and nuts last.
Bake at 350' for 45 minutes until cake springs back.
Ingredients (for frosting):
8oz cream cheese at room temp
1/2 stick (4Tbs) butter at room temp
1 box powdered sugar
2tsp vanilla
Beat cream cheese, butter and vanilla. Add powdered sugar and beat until smooth.
(from mom's kitchen)
Apple Cake
Such a great fall cake. Fancy-pants among us might drizzle carmel sauce decoratively over the top. Rum infused whipped cream works well too.
Ingredients:
2c sugar
2c flour
1c chopped walnuts
4c chopped, unpeeled apples
2tsp cinnamon
1tsp salt
2tsp baking soda
2 eggs
1/2c vegetable oil
2tsp vanilla
Mix eggs, oil and vanilla. Add dry ingredients. Batter will be very, very stiff. Kitchen Aid mixers work well for this.
Spread in 9x13 inch pan.
Bake 1 hour at 350'
(from the most excellent chef, Nancy B)
Ingredients:
2c sugar
2c flour
1c chopped walnuts
4c chopped, unpeeled apples
2tsp cinnamon
1tsp salt
2tsp baking soda
2 eggs
1/2c vegetable oil
2tsp vanilla
Mix eggs, oil and vanilla. Add dry ingredients. Batter will be very, very stiff. Kitchen Aid mixers work well for this.
Spread in 9x13 inch pan.
Bake 1 hour at 350'
(from the most excellent chef, Nancy B)
Oatmeal Chocolate Chip Cookies
This recipe makes TONS of cookies. Use a big mixing bowl. I made these for work and got comments for days. A solid basic cookie that is consistently a crowd pleaser.
Ingredients:
2c butter
2c sugar
2c brown sugar
4 eggs
2Tbs vanilla
4c flour
5c oatmeal
1tsp salt
2tsp baking powder
2tsp baking soda
24oz chocolate chips
8oz Hershey bar
3c chopped nuts
Cream butter and sugar. Beat in eggs and vanilla. Add flour, bs and bp. Add oatmeal, chocolate and nuts, if desired.
Place 2" balls on an ungreased cookie sheet for 6 min at 375'
(from Sue McLean, when I babysat her kids in the 90's)
Ingredients:
2c butter
2c sugar
2c brown sugar
4 eggs
2Tbs vanilla
4c flour
5c oatmeal
1tsp salt
2tsp baking powder
2tsp baking soda
24oz chocolate chips
8oz Hershey bar
3c chopped nuts
Cream butter and sugar. Beat in eggs and vanilla. Add flour, bs and bp. Add oatmeal, chocolate and nuts, if desired.
Place 2" balls on an ungreased cookie sheet for 6 min at 375'
(from Sue McLean, when I babysat her kids in the 90's)
Halibut Kebabs
One of our favorite summer meals on Whidbey.
Prepare grill for medium heat (350-400')
Combine:
1/2c olive oil
1Tbs fresh rosemary, chopped
1tsp salt
1tsp fresh ground pepper
Add 1.5 lbs boned, skinned, halibut in 2" cubes.
Also add bread cubes - I like Rosemary Diamante bread from Essential Bakery.
Toss to coat and set aside for 5 minutes.
On a skewer alternate bread, fish and pancetta or proscuitto.
Grill approx. 6 min until fish is cooked through.
(Sunset 9/08)
Prepare grill for medium heat (350-400')
Combine:
1/2c olive oil
1Tbs fresh rosemary, chopped
1tsp salt
1tsp fresh ground pepper
Add 1.5 lbs boned, skinned, halibut in 2" cubes.
Also add bread cubes - I like Rosemary Diamante bread from Essential Bakery.
Toss to coat and set aside for 5 minutes.
On a skewer alternate bread, fish and pancetta or proscuitto.
Grill approx. 6 min until fish is cooked through.
(Sunset 9/08)
Banana Nut Bread
Ingredients:
1c brown sugar
1/2c softened butter
2 large eggs
1.5c mashed bananas (2-3)
1tsp vanilla
2c sifted flour
1tsp baking powder
1tsp baking soda
1.5c chopped walnuts
Preheat oven to 350' Grease 9x5 loaf pan. Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Mash bananas with vanilla and stir into creamed mixture. Sift flour, baking soda and baking powder. Beat in until moistened. Fold in walnuts.
Bake 1 hour until center is done for loaf.
Standard muffins (approx.1/4c batter) bake for 25 minutes.
Mini muffins (2Tbs batter) bake for 16-18 minutes.
(from my aunt, MaryLou)
1c brown sugar
1/2c softened butter
2 large eggs
1.5c mashed bananas (2-3)
1tsp vanilla
2c sifted flour
1tsp baking powder
1tsp baking soda
1.5c chopped walnuts
Preheat oven to 350' Grease 9x5 loaf pan. Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Mash bananas with vanilla and stir into creamed mixture. Sift flour, baking soda and baking powder. Beat in until moistened. Fold in walnuts.
Bake 1 hour until center is done for loaf.
Standard muffins (approx.1/4c batter) bake for 25 minutes.
Mini muffins (2Tbs batter) bake for 16-18 minutes.
(from my aunt, MaryLou)
German Potato Salad
Ingredients:
2-3 lbs of red skinned new potatoes
1lb bacon
1/4c flour
1.5c water
2/3c white cider vinegar
1/4c sugar
2tsp salt
1tsp celery seed
black pepper to taste
1/2c green onions, chopped
Boil potatoes until cooked, approx. 20 min. Meanwhile sauté bacon until crispy. Take pan off heat, strain bacon and keep approx. 1/4c of drippings. Add flour, water, white cider vinegar, put back on heat and stir until sauce thickens. Add sugar, salt, celery seed, black pepper and green onions and boil to thicken again.
Let potatoes cool. Peel and slice them. Layer potaots, bacon and sauce in a casserole dish.
Bake covered at 325' for 1 hour (or microwave for 15 min).
If you prepare the day ahead and refrigerate, add 1/4c water to the top before cooking the next day.
(from mom's kitchen)
2-3 lbs of red skinned new potatoes
1lb bacon
1/4c flour
1.5c water
2/3c white cider vinegar
1/4c sugar
2tsp salt
1tsp celery seed
black pepper to taste
1/2c green onions, chopped
Boil potatoes until cooked, approx. 20 min. Meanwhile sauté bacon until crispy. Take pan off heat, strain bacon and keep approx. 1/4c of drippings. Add flour, water, white cider vinegar, put back on heat and stir until sauce thickens. Add sugar, salt, celery seed, black pepper and green onions and boil to thicken again.
Let potatoes cool. Peel and slice them. Layer potaots, bacon and sauce in a casserole dish.
Bake covered at 325' for 1 hour (or microwave for 15 min).
If you prepare the day ahead and refrigerate, add 1/4c water to the top before cooking the next day.
(from mom's kitchen)
Tabouli
Ingredients:
1c cracked wheat bulgar
3c chopped parsley
2Tbs fresh mint
5 scallion bulbs and green tops
3 tomatoes, chopped
1 cucumber, chopped
juice of 2 lemonts
1/2c olive oil
salt to taste
Soak wheat bulgar in warm water for 1 hour. Drain well. Combine ingredients and chill.
(from mom's kitchen)
1c cracked wheat bulgar
3c chopped parsley
2Tbs fresh mint
5 scallion bulbs and green tops
3 tomatoes, chopped
1 cucumber, chopped
juice of 2 lemonts
1/2c olive oil
salt to taste
Soak wheat bulgar in warm water for 1 hour. Drain well. Combine ingredients and chill.
(from mom's kitchen)
Chicken Salad
Ingredients:
4 cooked chicken breasts, cubed
1/2 a red onion, finely dices
2c chopped celery
green pepper, if desired, or chopped apples, if desired
dressing -
Tbs rice wine vinegar
1c mayonnaise
tsp garlic salt
tsp dried basil
tsp dried oregano
black pepper
Prepare ahead of time and refrigerate at least 2 hours.
(from mom's kitchen)
4 cooked chicken breasts, cubed
1/2 a red onion, finely dices
2c chopped celery
green pepper, if desired, or chopped apples, if desired
dressing -
Tbs rice wine vinegar
1c mayonnaise
tsp garlic salt
tsp dried basil
tsp dried oregano
black pepper
Prepare ahead of time and refrigerate at least 2 hours.
(from mom's kitchen)
Potato Salad Nicoise
3/4# green beans, cut into 2 in lengths
3# smll red potatoes, scrubbed
1/4c white wine vinegar
1/4c olive oil
1/2 medium red onion, slivered
7Tbs of fresh lemon juice (approx. 3 lemons)
zest of 1 lemon
2c mayonnaise
2Tbs Dijon mustard
2 medium garlic cloves
1/2ts salt
pepper to taste
2Tbs drained capers
1c pitted Nicoise olives
Cook green beand until tender crisp, drain and chill.
Put potatoes in pot of cold water, bring to boil. Reduce heat and simmer 15 minutes until tender when pierced. Cool. When warm to touch, quarter them and add oil, vinegar and onions.
Make aoili (mayo, lemon juice, mustard, garlic, salt and pepper). Add 1c aioli to potatoes. Toss with zest and green beans. Use remaining aioli as dip, if desired.
(Sunset 9/08)
3# smll red potatoes, scrubbed
1/4c white wine vinegar
1/4c olive oil
1/2 medium red onion, slivered
7Tbs of fresh lemon juice (approx. 3 lemons)
zest of 1 lemon
2c mayonnaise
2Tbs Dijon mustard
2 medium garlic cloves
1/2ts salt
pepper to taste
2Tbs drained capers
1c pitted Nicoise olives
Cook green beand until tender crisp, drain and chill.
Put potatoes in pot of cold water, bring to boil. Reduce heat and simmer 15 minutes until tender when pierced. Cool. When warm to touch, quarter them and add oil, vinegar and onions.
Make aoili (mayo, lemon juice, mustard, garlic, salt and pepper). Add 1c aioli to potatoes. Toss with zest and green beans. Use remaining aioli as dip, if desired.
(Sunset 9/08)
Shrimp Canape
My favorite appetizer growing up!
Ingredients:
1.5# cooked prawns
1/2c parsley
1/2c shallots
1/2c tarragon vinegar
1/2c olive oil
4 Tbs Dijon mustard
red, gree, and yellow bell peppers, finely chopped
1 tsp salt
1 tsp pepper
Mix all ingredient and add cooked prawns. Cover in glass bowl and marinate at least 48 hours.
(from mom's kitchen)
Ingredients:
1.5# cooked prawns
1/2c parsley
1/2c shallots
1/2c tarragon vinegar
1/2c olive oil
4 Tbs Dijon mustard
red, gree, and yellow bell peppers, finely chopped
1 tsp salt
1 tsp pepper
Mix all ingredient and add cooked prawns. Cover in glass bowl and marinate at least 48 hours.
(from mom's kitchen)
Maui Wowie Salad
From Nick's Fishmarket at the Fairmont Kea Lani in Wailea
Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight to allow flavors to develop.
1 cup olive oil
1 - 4oz jar capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, minced
2 Tbs minced roasted red peppers from jar
1 Tbs minced fresh parsley
1.5 tsp dijon mustard
Salad - Combine all ingredients in a large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped, about 3 cups
3 cups shredded hearts of romaine lettuce, about 1 head
1.5 cups crumbled feta cheese, about 9 oz
1.5 cups cooked bay shrimp
(Bon Appetit 2/09)
Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight to allow flavors to develop.
1 cup olive oil
1 - 4oz jar capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, minced
2 Tbs minced roasted red peppers from jar
1 Tbs minced fresh parsley
1.5 tsp dijon mustard
Salad - Combine all ingredients in a large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped, about 3 cups
3 cups shredded hearts of romaine lettuce, about 1 head
1.5 cups crumbled feta cheese, about 9 oz
1.5 cups cooked bay shrimp
(Bon Appetit 2/09)
Green Goddess Dip for Veggies
Ingredients:
1 c mayonnaise
1/4c snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 tsp white wine vinegar
2 stp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 c fresh flat leaf parsley, coarsely chopped
1/4 c fresh tarragon, coarsely chopped
2 Tbs water
Puree mayo, chives, anchovy, vinegar, lemon juice, salt and pepper in a blender. Add parsley, tarragon and water and process, scraping down sides of blender occasionally, until mixture is smooth and pale green.
Serve immediately or refrigerator for 2 hrs or overnight. Stir before serving.
(Martha Stewart Living 10/08)
1 c mayonnaise
1/4c snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 tsp white wine vinegar
2 stp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 c fresh flat leaf parsley, coarsely chopped
1/4 c fresh tarragon, coarsely chopped
2 Tbs water
Puree mayo, chives, anchovy, vinegar, lemon juice, salt and pepper in a blender. Add parsley, tarragon and water and process, scraping down sides of blender occasionally, until mixture is smooth and pale green.
Serve immediately or refrigerator for 2 hrs or overnight. Stir before serving.
(Martha Stewart Living 10/08)
Tom Kha Gai
High speed home cooked soup. Simple and pretty tasty on a cold evening. I've gotten variable results based on the chili paste I use. If you have a favorite brand for thai chili paste, speak up!
Ingredients:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
basil and/or cilantro
Boil a couple of minutes:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
Add and reduce heat:
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
Simmer 5-10 minutes until chicken is cooked through.
Garnish with basil and/or cilantro.
(Sunset 12/08)
Ingredients:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
basil and/or cilantro
Boil a couple of minutes:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
Add and reduce heat:
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
Simmer 5-10 minutes until chicken is cooked through.
Garnish with basil and/or cilantro.
(Sunset 12/08)
Proscuitto-wrapped Halibut with Thyme
I'm terrible at wrapping the fish neatly, but it's tasty still.
Ingredients:
2- 5 oz halibut fillets
3 tsp chopped fresh thyme, divided
4 thin slices of proscuitto
2 tsp olive oil
2 Tbs chopped shallot
1/4c dry white wine
1 Tbs butter
Preheat oven to 400'
Sprinkle fish with salt and peppe. Sprink 1 tsp of thyme atop each fillet. Place 2 pieces of proscuitto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of proscuitto; fold proscuitto over fish fillet. Repeat with remaining proscuitto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add proscuitto-wrapped fish, seam side down. Cook until proscuitto is brown on all sides, about 1 min per side. Transfer skillet to oven and roast fish until cooked through, about 6 min. Transfer to plates.
Add shallot to same skillet; saute over medium-high heat until beginning to brown, about 1 min. Add wine and remaining 1 tsp of thyme. Simmer until sauce is slightly reduced, about 1 min. Whisk in butter. Drizzle sauce over fish and serve.
(Bon Appetit 12/05)
Ingredients:
2- 5 oz halibut fillets
3 tsp chopped fresh thyme, divided
4 thin slices of proscuitto
2 tsp olive oil
2 Tbs chopped shallot
1/4c dry white wine
1 Tbs butter
Preheat oven to 400'
Sprinkle fish with salt and peppe. Sprink 1 tsp of thyme atop each fillet. Place 2 pieces of proscuitto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of proscuitto; fold proscuitto over fish fillet. Repeat with remaining proscuitto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add proscuitto-wrapped fish, seam side down. Cook until proscuitto is brown on all sides, about 1 min per side. Transfer skillet to oven and roast fish until cooked through, about 6 min. Transfer to plates.
Add shallot to same skillet; saute over medium-high heat until beginning to brown, about 1 min. Add wine and remaining 1 tsp of thyme. Simmer until sauce is slightly reduced, about 1 min. Whisk in butter. Drizzle sauce over fish and serve.
(Bon Appetit 12/05)
Leek and Camembert Tarte
A tasty appetizer.
Ingredients:
1 - 17.3oz package frozen puff pastry, 2 sheets, thawed
2Tbs butter
4 leeks (white and pale green parts only), sliced (about 4c)
1/4c water
2/3c whipping cream
4oz Camembert cheese, cut into pieces
1 large egg
pinch of cayenne pepper
pinch of nutmeg
1/4c freshly grated parmesan cheese
Preheat oven to 400'
Roll out each pastry sheet on lightly floured surface to 12" square.
Stack squares and roll into 15" square.
Using 14" pizza pan as guide, cut stacked dough into 14" round. Crimp edge of dough to form 1/4" rim. Transfer to pizza pan or baking sheet. Freeze 10 min.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4c water; cook until tender, about 15 min. Season leeks with salt; set aside to cool.
Bring cream to simmer in saucepan over medium heat. Reduce heat to low; add cheese and stir until melted. Remove from heat and cool 5min. Whisk in egg, cayenne and nutmeg. Set custard aside.
Sprinkle parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20min. Transfer to rack; cool 10 min.
Serve warm or room temp.
(Bon Appetit 4/03)
Ingredients:
1 - 17.3oz package frozen puff pastry, 2 sheets, thawed
2Tbs butter
4 leeks (white and pale green parts only), sliced (about 4c)
1/4c water
2/3c whipping cream
4oz Camembert cheese, cut into pieces
1 large egg
pinch of cayenne pepper
pinch of nutmeg
1/4c freshly grated parmesan cheese
Preheat oven to 400'
Roll out each pastry sheet on lightly floured surface to 12" square.
Stack squares and roll into 15" square.
Using 14" pizza pan as guide, cut stacked dough into 14" round. Crimp edge of dough to form 1/4" rim. Transfer to pizza pan or baking sheet. Freeze 10 min.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4c water; cook until tender, about 15 min. Season leeks with salt; set aside to cool.
Bring cream to simmer in saucepan over medium heat. Reduce heat to low; add cheese and stir until melted. Remove from heat and cool 5min. Whisk in egg, cayenne and nutmeg. Set custard aside.
Sprinkle parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20min. Transfer to rack; cool 10 min.
Serve warm or room temp.
(Bon Appetit 4/03)
Grilled Eggplant in Honey Soy Glaze
Ingredients:
for Honey Soy Glaze:
1/4c honey
1/4c vegetable oil
1/4c fresh lemon juice
1/4c soy sauce
1/2 tsp minced garlic
1/4 tsp red pepper flakes
for eggplant:
4 Japanese eggplant, or 1 globe eggplant
2 tsp sesame seeds
Heat up BBQ.
Whisk together glaze ingredients.
For japanese eggplant, cut eggplant in half, leaving stem on. Then cut lengthwise, like a fan, leaving connected up at stem. For globe eggplant slice into 1/2" thick rounds.
Pour half of glaze over eggplants in medium bowl and let them marinate for 10 min. Remove the eggplants from the marinade. Allopw any excess marinade to drip off. Grill the eggplants, turning as necessary, until tender, 4-6min.
Serve with additional glaze drizzled over eggplant and garnish with sesame seeds.
(Tom Douglas' Seattle Kitchen Cookbook)
for Honey Soy Glaze:
1/4c honey
1/4c vegetable oil
1/4c fresh lemon juice
1/4c soy sauce
1/2 tsp minced garlic
1/4 tsp red pepper flakes
for eggplant:
4 Japanese eggplant, or 1 globe eggplant
2 tsp sesame seeds
Heat up BBQ.
Whisk together glaze ingredients.
For japanese eggplant, cut eggplant in half, leaving stem on. Then cut lengthwise, like a fan, leaving connected up at stem. For globe eggplant slice into 1/2" thick rounds.
Pour half of glaze over eggplants in medium bowl and let them marinate for 10 min. Remove the eggplants from the marinade. Allopw any excess marinade to drip off. Grill the eggplants, turning as necessary, until tender, 4-6min.
Serve with additional glaze drizzled over eggplant and garnish with sesame seeds.
(Tom Douglas' Seattle Kitchen Cookbook)
Mac and Cheese
Okay, the recipe is from Martha Stewart, but good mac and cheese is good mac and cheese.
Ingredients:
4 Tbs unsalted butter
bread crumbs or crusts
2.75 c milk
1/4 c flour
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
1/8 tsp cayenne
2 c sharp cheddar cheese
1 c gruyere or pecorino romano
1# elbow macaroni
Preheat oven to 375'
Butter a 1.5 quart casserole dish and set aside.
Melt 2Tbs butter and pour over bread crumbs in medium bowl. Set aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute
While whisking, add hot milk a little at a time to keep flour mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens - 8 to 12 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers and most of the cheese (reserving some to sprinkle on top). Set cheese sauce aside.
Cover large pot of salted water and bring to a boil. Cook the macaroni until outside of pasta is done and inside is underdone - 3-4 minutes. Transfer macaroni to a colander and rinse under cold running water. Drain well and stir macaroni into cheese sauce.
Pour mixture into prepared casserole dish. Sprinkle remaining cheese and buttered bread crumbs over the top.
Bake until golden, approximately 30 minutes. Let stand 5 min before serving.
Ingredients:
4 Tbs unsalted butter
bread crumbs or crusts
2.75 c milk
1/4 c flour
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
1/8 tsp cayenne
2 c sharp cheddar cheese
1 c gruyere or pecorino romano
1# elbow macaroni
Preheat oven to 375'
Butter a 1.5 quart casserole dish and set aside.
Melt 2Tbs butter and pour over bread crumbs in medium bowl. Set aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute
While whisking, add hot milk a little at a time to keep flour mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens - 8 to 12 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers and most of the cheese (reserving some to sprinkle on top). Set cheese sauce aside.
Cover large pot of salted water and bring to a boil. Cook the macaroni until outside of pasta is done and inside is underdone - 3-4 minutes. Transfer macaroni to a colander and rinse under cold running water. Drain well and stir macaroni into cheese sauce.
Pour mixture into prepared casserole dish. Sprinkle remaining cheese and buttered bread crumbs over the top.
Bake until golden, approximately 30 minutes. Let stand 5 min before serving.
Creamy White Bean and Chorizo Soup
Ingredients:
1 lb dried cannellini beans (generous 2 cups)
8 cups water
3 Tbs extra virgin olive oil
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2.5 tsp finely chopped fresh thyme
4c low salt chicken broth
1 lb fresh chorizo sausage, casings removed
1/4c whipping cream
Place beans in heavy large saucepan. Add enough water to cover beans by 4 inches. let beans soak overnight at room temp.
Drain and rinse beans; return to same saucepan. Add 8 cups of water, 1 Tbs oil, smashed garlic clove, rosemary and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover and simmer until beans are just tender, 1-1.5 hours. Season to taste with salt.
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 Tbs oil in heavy large pot over medium heat. Add onion, carrot, celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 min. Add chopped garlic and 1 tsp thyme; saute 2 min. Add 2 c reserved bean cooking liquid, 4 c chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25min. Cool soup 10 min.
Meanwhile saute chorizo in heavy large skillte over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 in. Transfer chorizo to paper towels and drain.
using slotted spoon, remove 1.5 c bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole bean mixture, remaining 1.5 tsp thyme, chorizo and cream.
Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.
(Bon Apptit 1/06)
1 lb dried cannellini beans (generous 2 cups)
8 cups water
3 Tbs extra virgin olive oil
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2.5 tsp finely chopped fresh thyme
4c low salt chicken broth
1 lb fresh chorizo sausage, casings removed
1/4c whipping cream
Place beans in heavy large saucepan. Add enough water to cover beans by 4 inches. let beans soak overnight at room temp.
Drain and rinse beans; return to same saucepan. Add 8 cups of water, 1 Tbs oil, smashed garlic clove, rosemary and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover and simmer until beans are just tender, 1-1.5 hours. Season to taste with salt.
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 Tbs oil in heavy large pot over medium heat. Add onion, carrot, celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 min. Add chopped garlic and 1 tsp thyme; saute 2 min. Add 2 c reserved bean cooking liquid, 4 c chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25min. Cool soup 10 min.
Meanwhile saute chorizo in heavy large skillte over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 in. Transfer chorizo to paper towels and drain.
using slotted spoon, remove 1.5 c bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole bean mixture, remaining 1.5 tsp thyme, chorizo and cream.
Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.
(Bon Apptit 1/06)
Clams Portugese
Ingredients:
1 lb soft Spanish chorizo sausage, casing removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3 in thick slices
2 large green bell peppers, cut into 1/3 in slices
2 - 8oz bottles of clam juice
1c dry white wine
1/4 tsp dried crushed red pepper
32 littleneck clams (about 5 lbs), scrubbed
3/4c chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat heavy large pot over medium-high heat. Add chorizo, onions and green peppers to pot and saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 min.
Add clam juice, wine and crushed red pepper; bring to boil. Reduce heat to medium and simmer 3 in. Add clams; cover and cook until clams open, about 8 min. Stir in 1/2 c cilantro.
Transfer clam mixture to large bowl. Sprinkle with remaining 1/4c cilantro and red bell pepper. Garnish with lemon wedges.
(Bon Appetit 11/05)
1 lb soft Spanish chorizo sausage, casing removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3 in thick slices
2 large green bell peppers, cut into 1/3 in slices
2 - 8oz bottles of clam juice
1c dry white wine
1/4 tsp dried crushed red pepper
32 littleneck clams (about 5 lbs), scrubbed
3/4c chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat heavy large pot over medium-high heat. Add chorizo, onions and green peppers to pot and saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 min.
Add clam juice, wine and crushed red pepper; bring to boil. Reduce heat to medium and simmer 3 in. Add clams; cover and cook until clams open, about 8 min. Stir in 1/2 c cilantro.
Transfer clam mixture to large bowl. Sprinkle with remaining 1/4c cilantro and red bell pepper. Garnish with lemon wedges.
(Bon Appetit 11/05)
Balsamic Caesar Dressing
Ingredients:
1/3c fresh grated Parmesan cheese
1/4c mayonnaise
2 anchovy fillets
1 1/2 Tbs balsamic vinegar
1 1/2 Tbs fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp Worcestershire
1/4c olive oil
1 head of Romaine
croutons:
1/4c olive oil
3 large garlic cloves
1/2 tsp sea salt
15oz white bread with crusts removed and cubed
Make croûtons in 350' oven. Whisk 1/4c oil, 2 garlic cloves and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer to baking sheet and bake until golden brown, about 12 min. Cool completely.
Combine cheese, mayo, anchovies, vinegar, lemon juice, mustard, Worcestershire, and 1/4c oil into blender. Puree until smooth. Season with salt and pepper.
(Bon Appetit 6/05)
1/3c fresh grated Parmesan cheese
1/4c mayonnaise
2 anchovy fillets
1 1/2 Tbs balsamic vinegar
1 1/2 Tbs fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp Worcestershire
1/4c olive oil
1 head of Romaine
croutons:
1/4c olive oil
3 large garlic cloves
1/2 tsp sea salt
15oz white bread with crusts removed and cubed
Make croûtons in 350' oven. Whisk 1/4c oil, 2 garlic cloves and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer to baking sheet and bake until golden brown, about 12 min. Cool completely.
Combine cheese, mayo, anchovies, vinegar, lemon juice, mustard, Worcestershire, and 1/4c oil into blender. Puree until smooth. Season with salt and pepper.
(Bon Appetit 6/05)
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